This is a great quick recipe that’s got everything you need for a complete dinner, all cooked in one pot. Plenty of vegetables, with risoni/orzo and chicken. Tastes like risotto – loaded with tasty lemon-garlic Greek flavours!
One-pot Greek chicken risoni
Patience has never been my greatest virtue, so I shared many personal favourite recipes back in the early days when I first started this website in 2014. Every now and then, I like to revisit these older recipes and bring them to the forefront with sparkling new photos (that are in focus, wow!) and recipe videos where the chicken doesn’t have a weird green-ish/yellow tinge.
I have no embarrassment about my photos and videos from the early days because it reminds me how far I’ve come. But I do think it’s nice to spruce up these old recipes for your viewing pleasure – and hopefully convince you to try them. Like today’s new-old recipe: Greek chicken risoni! Complete dinner made in one pot, nice and quick to make, loaded with tasty Greek flavours.
What you need
Here’s what you need to make this Greek risoni recipe.
1. The risoni / orzo
Risoni is actually a pasta that is shaped like long grains of rice. Also known as “orzo”, find it in the pasta aisle. It costs around the same as spaghetti etc.
Risoni / orzo – See notes above the photo.
Chicken stock / broth and canned tomato – These are the liquids used to cook the risoni. Better than water because the risoni absorbs the flavour as it cooks!
Tomato paste – This adds a little boost of tomato flavour to the sauce, as well as thickening the sauce slightly so you end up with that really lovely oozy texture in the finished dish. Not the end of the world if you don’t have it.
Vegetables – I use zucchini / courgette and capsicum / bell pepper. Feel free to substitute with other sauté-able vegetables (carrot, beans, peas, fennel, corn, celery, frozen veg mix).
Also, if someone could arrange for the global standardisation of food words, that would be super helpful. Thanks! 😂
Onion and garlic – Flavour base aromatics.
Cherry tomatoes or grape tomatoes – I like to scatter across the surface before popping the dish in the oven. Love the juicy pops of tomato that burst in your mouth!
2. Lemon garlic chicken
A brief marinade of the chicken with classic Greek flavours makes the chicken that much tastier! Here’s what you need:
3. Garnishes (semi-optional)
I say it’s “semi-optional” because while you can skip the fresh oregano, the feta is highly, highly recommended!
How to make one-pot Greek chicken risoni
This recipe starts on the stove and is finished in the oven. I like this technique because it’s safer/easier – no need to stir – and the surface gets caramelised which means extra flavour. Anyone who’s made the fan-favourite One Pot Greek Chicken with Lemon Rice will know this method works well!
Marinade chicken in the lemon, olive oil, garlic and oregano. Just 20 minutes adds decent flavour into the chicken flesh.
If you’re pressed for time, you can skip the marinade, there’s plenty of flavour in the overall dish and the chicken will absorb flavour as it braises with the risoni. If you want to get ahead, you can marinade the chicken overnight – or even freeze the chicken in the marinade. So many options! 🙂
Brown chicken – Use a large ovenproof skillet / frying pan, or large pot. The one I’m using is a 30cm / 12″ non-stick frying pan.
Cook the chicken, just to seal the outside and lightly brown it. It will only take about 2 to 3 minutes. Don’t cook the chicken all the way through as it will finish cooking with the risoni.
Sauté aromatics and vegetables – Once the chicken is browned, remove it from the pan. Then sauté the garlic and onion, followed by the zucchini and capsicum.
Add everything else – Add the risoni and stir to coat in the tasty flavours. Then add everything else – canned tomato, tomato paste, chicken stock, salt and pepper – and stir to combine.
Top with chicken and cherry tomatoes but don’t stir them in.
Oven 15 minutes – As soon as the liquid starts to bubble, transfer the pan to the oven (no lid) and cook for 15 minutes or until the risoni is tender.
Garnish and serve – Remove the pan from the oven. There should still be small pools of liquid on the surface. This is what we want – the dish should be oozy and saucy, not dry and stodgy!
Drizzle the dish with lemon juice, crumble over the not-optional-feta then sprinkle with the optional-fresh-oregano. Then serve!
LOOK how juicy and irresistibly oozy it looks. It’s calling your name!
Spoon into bowls, and marvel how it looks just like your favourite risotto. Except, well, you know. You haven’t been slaving over a hot stove for 40 minutes, ladling in stock and stirring, stirring, stirring.
Leftovers, should there be any, will keep for 3 days but won’t be as oozy as pictured because the pasta will absorb the liquid. A little splash of water before you microwave goes a long way to salvage it, as does a fresh sprinkle of feta and spritz of lemon juice (I find lemon juice flavour fades with time).
Hope these sparkling new photos and in-focus-video convinces you to make this!! – Nagi x
PS The Ingredients list in the recipe below looks deceptively long. But actually, there are quite a few double ups because of the way I write the recipe. So don’t be put off! 😉
Watch how to make it
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One Pot Chicken Risoni
Ingredients
Lemon Garlic Chicken
- 1 lb / 500g chicken thighs , boneless skinless (or breast), cut into 2 cm / 1" pieces
- 2 garlic cloves , finely minced
- 1 tbsp dried oregano
- 1 tbsp olive oil
- 1/2 tbsp lemon juice
- 1 tsp lemon zest
- 1/2 tsp each salt and pepper
Orzo/Risoni
- 2 tbsp olive oil
- 2 garlic cloves , minced
- 1 small onion , finely chopped
- 2 zucchini (medium, or 1 large) , cut into 1cm / 1/3" cubes (Note 1)
- 1 red bell pepper/capsicum , cut into 1cm / 1/3" cubes (Note 1)
- 1 tbsp dried oregano
- 2 1/2 cups chicken broth/stock , low sodium
- 14 oz / 400g canned crushed tomatoes
- 1 tbsp tomato paste
- 1 1/2 cups orzo/risoni (Note 2)
- 1 1/2 cups cherry tomatoes (1 Australian punnet)
- 1 tsp cooking salt (kosher salt)
- 1/2 tsp black pepper
Garnish (semi-optional)
- 2 tbsp lemon juice , drizzling at end
- 1/2 cup (100g) Greek feta cheese , crumbled (not optional)
- Fresh oregano leaves (optional)
Instructions
- Marinade chicken – Combine Marinated Chicken ingredients in a bowl and set aside for marinate for 20 minutes. (Skip if in hurry, can also do overnight)
- Preheat oven to 180°C/350°F (160°C fan).
- Brown chicken (raw inside) – Heat 1 tablespoon olive oil in a a large oven proof skillet or pot over high heat (Note 3). Cook chicken until lightly browned but still pink inside. Remove from skillet.
- Sauté vegetables – Add 1 tbsp olive oil, garlic and onion. Saute for 1 minute, then add zucchini and bell peppers/capsicum. Cook for 2 minutes.
- Add everything else – Add risoni, oregano, chicken broth, tomato, tomato paste, salt and pepper.
- Scatter chicken and cherry tomatoes across the surface (don't stir in).
- Bake 15 minutes – Once the liquid comes to a simmer, transfer to the oven (no lid) and bake for 15 minutes (or until risoni is just cooked, tender but still firm). There may be liquid on the surface still – that's good!
- Drizzle with lemon – Remove from oven, drizzle with lemon juice. Garnish with feta and fresh oregano leaves, if desired, then serve.
Recipe Notes:
Nutrition Information:
Originally published January 2016. Spruced up with brand new photos and recipe video in February 2021 with minor recipe improvements (mainly process and writing). But most importantly, Life of Dozer section has been added!
More risoni / orzo recipes
I do love risoni! So quick to cook, tastes like risotto.
Life of Dozer
NO, he’s not being adorable, cuddling up to me. He’s trying to get to my toast on the other side.
This meal was amazing! So full of flavour! Thank-you so much for the recipe 🙂
You’re so welcome Natalie ☺️
Yum I made this for dinner last night & everyone made absolute pigs of themselves finishing every last bit. Will be doubling up next time!
Wahoo, that’s great Bernie!!
Love it! Followed the recipe except after the veggies finished sautéing, I added 2 spoons of a Greek dressing to it. Came out sooooo good. Quick, easy, totally customizable.
This recipe made me so excited to cook and it turned out amazing! I used chicken breast and it was juicy. Next time I want to add mushrooms and spinach. It was a bit liquidy but if you let it sit for half an hour, the risoni continues to absorb. Loved the flavour combinations, especially the feta ontop gave it that extra saltiness. Also added some chilli. Love ! Next I’m cooking the middle eastern feast – cannot wait.
Thanks so much for the feedback Emma, enjoy the Middle Eastern Feast!
Nagi, I made this before, and we loved it. But I can’t remember how I interpreted your directions. When the risoni goes into the oven, do I cover the pan? Thanks!
Excellent! I used rice instead of the pasta…great flavor…will make again !
Woot, that’s great Denise!
Nagi, I’ve commented before on your wonderful recipes–and how my husband’s eyes light up (no kidding!) when I tell him I’m trying something new from Nagi. (He calls you my “Australian Japanese friend”!) This one was no exception. He’s half Greek, and I’m a lemon-lover, so it was right up our alley. In the US we don’t say “punnet,” so I had to look up that one. My dictionary says “a small basket to hold fruit or vegetables.” Hmm–how small is “small,” I wonder? Well, I just dumped in what I had–maybe a little too many?–but it turned out great. Thanks, Nagi!
😂 I’m so glad it turned out for you! A punnet is usually 250g here ☺️
Hello. How far in advance can this be cooked and refrigerated? Could I cook it two days ahead? Thank you!
P.S. My friend and I have been recommending your page to so many people! We both have a Nagi crush!
Hi Meredith, I find that this recipe is better fresh as the pasta soaks up all the liquid when left, it may go too gluey in the fridge – N x
Awesome and very easy to follow recipe! I have a question though, it came out a little acidic and tomato-e but still good! Just wondering where I went wrong
Hi Nina, I find that some tinned tomatoes can be quite acidic and tangy (I’d sell my soul for decent tinned tomatoes here!!). I just combat this by adding a little sugar to balance out the flavours!
Nice relatively simple dish. I liked the hint of lemon and the roasted grape tomatoes were tasty! Thanks for sharing.
Quick question I followed the recipe to the T and it’s been in the oven for an hour and it’s still a soup consistency. I’ve made this once before and it cooked for an hour and a half in the oven before all the juice evaporated.
Nagi this was my first time trying a recipe of yours and it was… brilliant!! Thank you, from an almost complete beginner in the kitchen!
This was ridiculously good. The pop from the lemon at the end and the acidity from the feta really made this dish. I will make this again for sure.
Glad to hear you enjoyed this Tim!! Thanks for letting me know 🙂 N x ❤️
Delicious recipe! It turned out great and was easy to throw together! I love the lemon flavor in the chicken. I can’t wait to try more of your recipes 🙂
Just a note for anyone else, I added kalamata olives per the suggestion of another review and it really is a nice touch.
This is one of my go-to recipes! A house favorite. I add kalamata olives along with the feta. Sooooo good!
LOVE HEARING THAT!!! N xx
How could I adjust this recipe to use rice instead of risoni?
Thanks!
I used 1 cup white rice …cooked in oven 5 more minutes …was great hubby loved it !
I haven’t tried yet Chloe, sorry!
Made this last night for dinner. The cherry tomatoes didn’t cook very well… due to the fact that I only noticed them on the counter after the dish was coming out of the oven. Argh! 😆
Tonight we had the leftovers. I added a little more salt, along with some more oregano and also red pepper flakes. Once heated through, I put two thick slices of feta on top and then put it under the broiler to heat up the cheese. It was yummy.
That’s so wonderful to hear Sandra! Thanks for letting me know – N xx
This was excellent & I will definitely make it again!
WHOOT! So pleased to hear that Marliyn, thank you for letting me know! N xx
I made this last night. Very good. I used 2 bone in-skin-on chicken breasts that I let marinate overnight in the fridge. The cooking time needed to be bumped up to 45 minutes with lid on then follow as instruction.
The rice was a bit too wet, but very tasty. I added a can of Green Giant NIbblets corn when I made the rice portion.
Some notes about the instructions: DO NOT wipe out the pan after browning the chicken and put the rice directly into the remaining oil (+ 2Tbsp. olive oil). Saute the the rice alone for a few minutes. This helps flavor the rice throughout with the delicious chicken brown bits.(This is a French technique when they want to build more complex flavors). Then saute’ the onions, etc.
I also thought it could have used a bit more salt in both the marinade and the rice.
The chicken breasts turned out beautifully. Extremely moist and tender, and thoroughly cooked through.
I would make this recipe again with a bit more salt and a bit more rice(to make up for the sogginess). Keep the corn addition, it was a very good idea to add it. It tasted very good with it.
Hi Heidi! Umm….did you make this with rice or orzo/risoni?? The ratios of liquid are definitely different! Glad you enjoyed the chicken flavours though!!
Another hit. Came out a bit wetter than I’d like, but when it was time to put the (minimal) leftovers away, it was perfect. Probably would make it again and leave it out for about 15 minutes.
I’m glad you enjoyed it Ben! Thanks for letting me know! PS If the rice is a bit wet for your taste, just fluff it up a minute or two, the excess liquid gets absorbed super quickly. N x
Hi Nagi !
Just curious. Could I do this recipe with bone-in chicken thighs, like your Chicken w Lemon Rice recipe? How would I vary cooking time?
Love your site & recipes!
Hi Jason! That’s a bit tricky with this recipe because orzo only takes around 15 minutes to bake 🙂 So you’d need to pretty much cook the thighs through on the stove before proceeding with the recipe so in the 15 minutes this is in the oven, the thighs can finish cooking. 🙂
Wouldnt it be easier to just cook it a little longer on the stove and add the orzo and not have to bother with the oven part?
Hi Eric! Yes you can do that, but you’ll need to stir constantly and probably increase the liquid a bit because more will evaporate if you stir. The reason I finish it off in the oven is because you don’t have to worry about the orzo sticking to the base as much as you do on the stove 🙂